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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 193.0
  • Total Fat: 3.0 g
  • Cholesterol: 38.7 mg
  • Sodium: 362.5 mg
  • Total Carbs: 20.5 g
  • Dietary Fiber: 1.5 g
  • Protein: 20.1 g

View full nutritional breakdown of Scallops with Lemon-Basil Sauce calories by ingredient
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Scallops with Lemon-Basil Sauce

Submitted by: LADYW422

Introduction

For speed and convenience, prepare the entire package of pasta. Plan to serve 2 cups when you prepare it, and use the rest for tomorrow's lunch or dinner. For speed and convenience, prepare the entire package of pasta. Plan to serve 2 cups when you prepare it, and use the rest for tomorrow's lunch or dinner.
Number of Servings: 4

Ingredients

    1 large lemon
    1 1/2 pounds sea scallops
    1/4 teaspoon salt, divided
    1/4 teaspoon freshly ground black pepper, divided
    1 tablespoon butter, divided
    3/4 cup dry white wine
    1 tablespoon water
    1/2 teaspoon cornstarch
    1 tablespoon finely chopped fresh basil

Directions

1. Finely grate lemon rind, reserving 1/4 teaspoon. Squeeze lemon, reserving 2 tablespoons juice. Pat scallops dry with paper towels.
2. Sprinkle scallops with 1/8 teaspoon each salt and pepper. Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add scallops; cook 3 to 4 minutes on each side or until done. Remove scallops from pan; keep warm.
3. Add wine and reserved lemon juice to pan, and bring to a boil. Reduce heat, and simmer 2 minutes, stirring to loosen browned bits from bottom of pan. Combine water and cornstarch; add to pan. Cook, stirring constantly, 2 minutes or until sauce begins to thicken. Add reserved lemon rind, remaining 1 teaspoon butter, remaining 1/8 teaspoon each salt and pepper, and basil. Remove from heat. Serve over scallops. (serving size: 3 scallops and about 1 tablespoon sauce).

Number of Servings: 4

Recipe submitted by SparkPeople user LADYW422.





TAGS:  Fish |

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